Chapter I: Nutrition Overview

Preliminary Topics: Basic Nutrition

1. Nutrition Overview
2. Tools in Nutrition
3. Energy
4. Body building Foods - Protein
5. Energy-giving Foods - Carbohydrates and Fats
6. Macrominerals and microminerals - minerals
7. Fat-soluble and water-soluble - vitamins

Midterm Topics: Applied Nutrition/Nutrition in the Life Cycle

1. Nutrition in Pregnancy and Lactation
2. Nutrition in Infancy
3. Nutrition in Preschool age
4. Nutrition in School age
5. Nutrition in adolescence
6. Nutrition in adulthood/Aged
7. Sports Nutrition
8. Weight Management and Eating Disorders

Final Topics: Diet Therapy

1. Definition of Terms/Different Diets
2. Nutrition Support
3. Nutrition Care Process
4. Diseases of the Accessory Organs
5. Diseases of the Heart (Cardiovascular)
6. Diseases of the Kidney (Renal)
7. Food Beliefs and Government Agencies
Definition of Terms
● Nutrition - is a combination of processes by which a living organism receives and utilizes materials
or substances needed for the maintenance of its functions and for growth and renewal of its
components
● Nutrient - is a chemical component needed by the body for one or more of these three general
functions: to provide energy, to build and repair tissues and to regulate life processes.
● Enzymes - are organic catalysts that are protein in nature and are produced by living cells. A
catalyst chemical reactions without itself undergoing change. Biocatalysts like enzymes are
responsible for most chemical reactions in the body.
● Hormones - are organic substances produced by special cells of the body which are discharged into
the blood to be circulated and brought to specific organs or tissues that are remote from the source
or point of manufacture. They regulate vital processes which are highly specific.
● Food - is any substance, organic or inorganic, when ingested or eaten, nourishes the body by
building and repairing tissues, supplying heat and energy and regulating bodily processes.
● Nutritional status (Nutriture) - is the condition of the body resulting from the utilization of essential
nutrients.
● Optimum and Good Nutrition - means that the body has an adequate supply of essential nutrients
that are efficiently utilized such that growth and good health are maintained at the highest possible
level.
● Malnutrition - is a condition of the body resulting from a lack of one or more essential nutrients
(nutritional deficiency) or it may be due to an excessive nutrient supply to the point of creating toxic
or harmful effects (E.g. overnutrition and hypervitaminosis)
● Lavoisier - the father of Nutrition
● Francisco O. Santos - the father of Nutrition in the Philippines
● July - Nutrition Month
Organ System and their Roles in Nutrition
Bodily System (Major Organs)
1.
Cardiovascular (heart, blood vessels,
blood)
2. Digestive (mouth, esophagus, stomach,
intestines, liver, pancreas)
3. Endocrine (endocrine glands, E.g.
Thyroid, pituitary, adrenal glands)
4. Immune (white blood cells, lymph,
spleen, thymus gland)
5. Integumentary (skin, hair, nails,sweat
glands)
6. Lymphatic (lymph vessels, nodes)
7. Muscular (skeletal, cardiac, and smooth
muscles)
8. Nervous (Brain, spinal cord, nerves,
sensory organs and receptors)
9. Respiratory
10. Reproductive
11. Skeletal(bones, joints, cartilages)
12. Urinary (kidneys, urinary tract)
Roles in Nutrition
●
Transports nutrients, gases, waste
products; regulates body temperature,
involved with the immune responses.
● Digests and absorbs nutrients,
eliminates waste products.
● Helps regulate metabolism, reproduction
water balance, etc (by hormones
secreted)
● Provides defense against foregin
substances.
● Protects the body, regulates
temperature, aids in acid-base and water
balance, production of Vitamin D.
● Helps with fluid balance and fat
absorption, removes foregin substances
from the blood
● Maintains posture; directs body
movement, produces body heat
● Controls intellectual functions, detects
sensations and controls movements.
● Regulates gas exchange and acid-base
balance.
● Regulates sexual functions and
reproduction
● Main frame body support, aids with body
movements, stores minerals, produces
blood cells.
● Removes waste products; regulates fluid,
acid-base balance, aids with
homeostasis
Chapter II - Tools in Nutrition
1. Food Guides : The Food Pyramid
Food Guides translate quantitative nutritional requirements into simple, practical and non-technical
language using available and common foods of the country.
Food pyramid teaches the principles of eating a variety of food everyday in proper amounts of
servings.

2. RENI (Recommended Energy and Nutrient Intake) and RDA (Recommended Dietary Allowance)
RENI is a nutrient-based dietary standard recognized in the nutrition and health community as the
source of information on recommended intakes of energy and nutrients for the maintenance of
good health.
RDA (Recommended Dietary Allowance) consists of the minimum requirements plus a safety factor
called “margin of safety” to allow for individual variations of body storage, state of health, nutrient
utilization and other day-to-day variations within a person.
3. FCT (Food Composition Table)
Each food item has descriptions and the equivalent local names followed by its composition per
100gms edible portion
4. FEL (Food Exchange Lists)
 The FEL is a grouping of common foods that have practically the same amount of protein,
carbohydrate and fat. Within a group, one food item can be exchanged with another provided the
specified serving portion is followed

Food Exchange Table

HHM EXCH C P F Kcal

Veg A As served As desired

B ½ cup 3 1 - 16

Fruits varies 10 - - 40

Milk 4T 12 8 0 80
1 cup 10 170

Rice ½ cup 23 2 - 100

Meat varies - 8 4 68

Fat 1tsp. - - 5 45

Sugar 1tsp. 5 - - 20

∓5 ∓5 ∓5 ∓25

5. Nutrient Density
It is a relative measure of nutrients in a good in proportion to its caloric content.
6. Food and Nutrition Labeling
A system of describing processed foods or food properties of a food, thus facilitating the selection
of a healthy diet.
7. Nutritional Guidelines
These are primary recommendations to promote good health habits through proper nutrition. They
seek to foster an adequate and balanced diet as well as desirable food and nutrition practices and
healthy habits suitable for the general population. The nutritional guidelines are intended to:
1. Provide the general public with recommendations about proper diet and
wholesome practices to promote good health for themselves and their family.
 2. Provide those concerned with nutrition information and education with a handy
reference for their counseling and educational services.
1. Eat a variety of foods everyday.
2. Breast-feed infants exclusively from birth to 6 months and then, give appropriate foods
while continuing breast-feeding
3. Maintain children’s normal growth through proper diet and monitor their growth regularly.
4. Consume fish, lean meat, poultry or dried beans.
5. Eat more vegetables, fruits and root crops
6. Eat foods cooked in edible/cooking oil daily
7. Consume milk, milk products and other calcium-rich foods, such as small fish and dark
green leafy vegetables everyday.
8. Use iodized salt, but avoid excessive intake of salty foods.
9. Eat clean and safe food
10. For a healthy lifestyle and good nutrition, exercise regularly, do not smoke, and avoid
drinking alcoholic beverages.
8. Use of Computers
Health informatics is the use of the principles and practices of computer science in addressing the
problems of health and health care.
Chapter III - Energy

Energy Allowance for Adults

Activity Level

● Bed rest (27.5) ● Bed ridden patients

● Sedentary (mostly sitting) (30) ● Cashier, secretary, clerk typist, bank

teller, Computer programmer,
administrator, cooking, painting trades,
lab work, playing cards, playing musical
instruments
● Light (35) ● Students, teachers, technician, engineer,
wife with maids, restaurant trades, nurse,
doctor, house cleaning, child care, golf,
table tennis
● Moderate (40) ● Wife without maids, vendor running on
streets, jeepney drivers, carpenters,
dancing, tennis, cycling
● Heavy (45) ● Walking activities carrying loads uphill,
heavy manual activities kargador, coal
mines, heavy equipment operators, heavy
manual digging.

For below 5ft 5in

TER (Total Energy Requirement)
Ht = 5’2
= 5ft x 12in = 60in
= 60 + 2 = 62in
 = 62in x 2.54cm
Ht = 157.48cm

DBW = Desirable Body Weight

= Ht - 100
= 157.48 - 100 = 57.48
= 57.48 x 5.748 (10% of 57.48 for Filipino stature)
DBW = 51.7 or 52 kg
For 5ft 5in and above
Ht = 5’5
= 5 x 12 = 60 + 5 = 65in
= 65 x 2.54 = 165.1
Ht = 165.1 cm

DBW = Ht - 100
= 165.1 - 100 = 65.1
DBW = 65kg No need to deduct 10%

DBW(Desirable body weight) or IBW(ideal body weight)

= 157.48cm - 100 = 57.48
= 57.48 - 5.748 (10% of 57.48 for Filipino stature)
IBW = 51.7 or 52kg (round off to whole number)

BMI(Body Mass Index)

1meter = 100cm
Actual weight = 60kg
BMI = weight in Kg ÷ Height in m2
BMI = 60kg ÷ 1.5748²
BMI = 60kg ÷ 2.479
BMI = 24.2

BMI Weight Status

Below 18.5 Underweight

18.5 – 24.9 Healthy Weight

25.0 – 29.9 Overweight

30.0 and Above Obese

TER(total energy requirement)

= weight x PA (physical activity)
= 52kg x 35 (light activity)
TER = 1820 or 1800 kcal (round off to the nearest hundred)

% Distribution
C = 1800 x 60% = 1080/4 = 270gms
P = 1800 x 15% = 270/4 = 67.5 or 70gms
F = 1800x25% = 450/9 = 50gms round off to the nearest 5

Food Exchanges

HHM EXCH 270gms 70gms 50gms 1800kcal

C P F KCAL

A 1 cup 3 1 16
VEG B ½ cup 5 15 5 - 80

10 40
Fruits varies 3 30 120

4T
Milk 1 cup 1 12 8 0 80

5 20
Sugar 1t 5 25 100

23 2 100
Rice ½ cup 8 184 16 800
 8 4 68
Meat varies 5 - 40 20 340

5 45
Fat 1t 6 - - 30 270

±5 ±5 ±5 ±25
266 69 50 1790

270 - 82 = 70 - 29 = 41 50 - 20 = 30
190

190/23 = 8 41/8 = 5 30/5 = 6

Meal Distribution

EXCH B AMS L PMS S BTS

A
Veg B 5 3 2

Fruits 3 1 1 1

Milk 1 1

Sugar 5 5

Rice 8 2 1 2 1 2

Meat 5 2 2 1

Fat 6 2 2 2